Yield: About 4 cups sauce
2 T. Cooking Oil
1/2 onion chopped
1/2 tsp. Garlic Powder
6-8 Large Fresh tomatoes (peeled and chopped--Reserve the peels)
1 tsp. Sugar
1 T. Fresh Chopped Basil
1 T. Fresh Chopped Parsley
Pinch of fresh chopped Oregano
Pinch of fresh chopped Thyme
Cast Iron Skillet Method
Heat the oil in a large cast Iron skillet. Add the chopped onion and garlic powder. Continue to heat and stir until the onion is translucent. Add the chopped tomatoes, sugar, fresh herbs and salt (adjust to taste and dietary needs). Bring to a boil, then reduce the heat to simmer for about 1 to 2 hours or until the sauce is thickened. Stir occasionally to prevent scorching.
NOTE: For a less chunky sauce, cool slightly and process in blender, or use your immersion blender or mash with a potato masher to desired consistency.
To Use: This is a great sauce for multi-purpose Italian meals. If you run it through your blender until pureed, it can be used for dipping sauce or pizza sauce. Cooked ground beef or sausage can be added if desired. If there is not enough sauce for your recipe, either double this recipe or add a can of tomato sauce or whole canned tomatoes to the fresh ingredients.
Slow Cooker Method
This sauce can be made in your slow cooker so you do not have to keep a close eye on it. Proceed with all instructions above and place all the ingredients into the slow cooker on high for an hour, then low until thickened to your preferred consistency (approximately 6 hours). This works best with tomatoes that are not too juicy. The juicier the tomatoes, the longer it will take to thicken.
It is possible to can this sauce. You will want to add a little acid in the form of vinegar or lemon/lime juice even if your tomatoes are homegrown. Follow strict canning guidelines set by the National Preservation Center whenever you preserve anything, but especially vegetables and meats that are very low acid. Old methods are no longer recommended even if you've been canning for years and years without any issues. Our fruits and vegetables have changed during those years and require different methods or longer pressure cooking or hot water bath methods.
Peels: The Tomato peels can be dehydrated then processed into vegetable powder to add to soups and casseroles.
Follow the link for peeling tomatoes: justfowlingaround.weebly.com/recipes-for-self-reliance/preparing-tomatoes
Follow the link for dehydrating and processing vegetable powder:
For my Skillet Chicken Parmesan Casserole, follow the link:
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